Ingredients

• 1 tbsp Dijon mustard
• 2 tsp white wine vinegar
• 2 tsp chopped capers
• 1 free-range egg yolk
• pinch salt
• 100ml/3½fl oz light olive oil
• freshly ground black pepper
• 85g/3oz rocket
• 2 tbsp olive oil
• 75g/2½oz bread
• cut into 1cm/½in cubes
• 1 free-range egg
• 2 anchovy fillets
• chopped
• to serve

Directions

• For the dressing
• place the Dijon mustard
• vinegar
• capers
• egg yolk and salt into a bowl and whisk until combined.
• Very gradually pour in the olive oil
• whisking continuously until the mixture is combined and thickened. Season with freshly ground black pepper.
• For the salad
• place the rocket into a large bowl
• pour over the dressing and stir to coat all the leaves.
• Heat the olive oil in a frying pan over a medium heat and fry the cubes of bread until golden-brown. Allow to cool slightly.
• Meanwhile
• place the egg into a pan of boiling water and boil for 6½ minutes. Remove from the pan and run under cold water. Peel the egg and cut it in half lengthways.
• To serve
• place the dressed rocket leaves onto a large serving dish. Sprinkle over the croutons and anchovies and top with the boiled egg halves.